Châteauneuf-du-Pape

This historic village and appellation name in the southern Rhône Valley owes its fame to the Pope's summer residence there in the 14th century, when the papacy was transferred to nearby Avignon. It is also historic in that, in 1923, Baron du Roy, owner of Château Fortia, drew up a set of rules (the prototype for France's first AOC) to protect the name from use by others outside the region, which were first approved in 1936. The rules delimited the region where the grapes were to be grown, stipulated the use of 13 grape varieties and a minimum alcohol content of 12.5% vol. without chaptalization, which at the time was a difficult requirement to meet. Although the appellation authorizes the production of both red and white wines, over 90% of the wine produced is red.

Today, red wine is mainly made from grenache noir, mourvèdre and syrah, while white wine is made from grenache blanc, clairette, bourboulenc and roussanne. Marsanne and Viognier, two major white grape varieties of the Northern Rhône, are not authorized for AOC wines. The grapes must be hand-picked within the appellation. As there are no stipulations on the main varieties and minimum percentages to be used, it is possible to make single-varietal wines (for example, Châteauneuf-du-Pape Roussanne Vieilles Vignes from Château de Beaucastel). By 2021, 27% of the vineyards were certified organic. The low-fertility, generally fast-draining soils are highly conducive to vine cultivation and reduced vegetative growth, leading to smaller harvests of ripe grapes.

Average yields are just under 30 hl/ha. On the ground, the rolled pebbles radiate heat at night, contributing to the warming effect. In the past, this effect was appreciated, but is less so today, as global warming is contributing to high levels of sugar and alcohol. Many producers are mixing lieux-dits and soil types to add complexity and create commercially viable volumes.

Châteauneuf-du-Pape red has a ruby color and a pronounced intensity of red plum and blackberry with hints of spice and sometimes new wood. The wines have a relatively high alcohol content and tannins that vary according to the blend, vinification style and vintage.

White wines are made from bourboulenc, clairette, grenache blanc, roussanne and other local varieties. Some premium wines may be fermented in oak barrels for added complexity, while others prefer to preserve freshness and fruit character. The wines are matured in vats or oak barrels, sometimes with a proportion of new oak. The recent trend is to make the wines lighter, more floral and fresher.

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